Makes: 2-4 serving

Active Time: 10 minutes

Total Time: 25 minutes

Ingredients

• 2 tablespoons coconut oil

• 1 onion

• 3 cloves garlic, crushed

• 2 celery stalks, diced

• 4 tablespoons curry powder

• 8 cups vegetable broth

• 14.5 ounce can fire-roasted crushed tomatoes

• 2 cups chopped butternut squash

• 3 carrots, sliced

• 2 ½ cups dry lentils (any color)

• sea salt

• pepper

Preparation 1. Heat the oil in a large pot and sauté the onion, garlic and celery for about 3 minutes.

2. Add the remaining ingredients and bring the mixture to a boil.

3. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients.

4. Add salt and pepper to taste.